Kebab with Muhamarra and Kale Salad
Main Dishes | Azerbaijani cuisine
⏳ Time
45 minutes
🥕 Ingredients
21
🍽️ Servings
10
Description
This recipe was shared with us by John Smith, chef at a popular American restaurant.
Ingredients
- Rack of Lamb - 4 lbs
- Fat - 14.1 oz
- Spanish onions - 14.1 oz
- Paprika - 0.8 oz
- Red Long Chili Peppers - 0.4 oz
- Black Cumin (Cumin) - 0.4 oz
- Mint - 2.8 oz
- Cilantro - 2.8 oz
- Kale - 4.2 oz
- Lemon - 0.8 oz
- Onion - 16.9 oz
- Malt Vinegar - 2 fl oz
- Sugar - 1.4 oz
- Baharat - 0.1 oz
- Orange Bell Peppers - 2 lbs
- Walnuts - 8.5 oz
- Meyer Lemon Juice - 2.8 oz
- Garlic - 0.4 oz
- Ocean salt - to taste
- Olive Oil - to taste
- Harissa - to taste
Step by Step guide
Step 1
First, prepare the kale salad. Wash the kale, dry it with a paper towel, and cut it into thin strips.
Step 2
Finely chop the pickled lemon.
Step 3
Mix the kale and lemon, season with salt and pepper, and dress with oil. The salad is ready!
Step 4
Next, marinate the onion. Peel the white onion and slice it into rings about 0.5 cm thick.
Step 5
Pour boiling water over it, drain, and add vinegar, sugar, baharat, and a little sea salt.
Step 6
Now, prepare the muhammara. Place the bell pepper and garlic in the oven and roast for 15 minutes at 356°F until soft.
Step 7
While the vegetables are cooking, lightly toast the walnuts in olive oil.
Step 8
Peel the garlic, and remove the seeds from the pepper. Combine with the walnuts, lemon juice, and blend until a coarse texture is achieved. Season with salt to taste. The muhammara is ready.
Step 9
Next, for the kebab. Heat the spices in a pan: dried paprika, pepper, cumin. Grind them in a mortar until uniform.
Step 10
Place the lamb meat and fat in the freezer for a short time so that it doesn't fall apart on the skewer.
Step 11
Roast the red onion in the oven until soft.
Step 12
Pass the meat, fat, and onion through a meat grinder once using a coarse grate. Add cilantro, mint, spices, salt, and a little olive oil.
Step 13
Knead the mixture well and thread it onto skewers. Grill over fire. The kebab is ready!
Step 14
On a plate, place the kebab on the skewer, and serve with the prepared harissa sauce alongside. Serve the kale salad and pickled onion with muhammara on separate plates.
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